Sunday, March 8, 2009

How To Barbecue Safely

You dont have to be an experienced cook to prepare appetizing dishes that are low in fat. But everyone who cooks and stores food does need to be fully informed of how to guard against food poisoning.. Just simply remember my tips :

  • Marinate meats to be grilled in the refrigerator, not on the counter, so bacteria won't have chance to grow.
  • Place meat that has been parboiled or partially cooked on the grill immediately after removing it from the stovetop.
  • If you have to precook meat well ahead of serving time , cook it at a temperature high enough to destroy all bacteria, then refrigerate it.
  • Wash all utensils and plates that have come in contact with raw meat before using them for cooked foods.
  • Cook meat medium to well done it depends with your preferences.
  • Keep vegetables or fruits that are intended for grilling separate from raw meat to avoid contamination.
  • Choose the leaner cuts of meat for grilling because some study suspected of causing some types of cancer may be activated when fatty foods are smoked or grilled.
  • To be on the safe side , Use a drip pan, wrap meat in foil , or place the meat over to the side, not directly over the coals .
  • If dripping fat causes the fire to flare up, douse it with a letuce leaf. Place it over the flame.
  • Serve food immediately if possible. Otherwise, perishable food should be served or refrigerated within two hours after it is cooked.

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